{"id":133,"date":"2020-05-27T18:05:28","date_gmt":"2020-05-27T18:05:28","guid":{"rendered":"https:\/\/gavilansevilla.com\/en\/?p=133"},"modified":"2020-09-28T22:13:26","modified_gmt":"2020-09-28T22:13:26","slug":"gastronomy","status":"publish","type":"post","link":"https:\/\/gavilansevilla.com\/en\/gastronomy\/","title":{"rendered":"Gastronomy"},"content":{"rendered":"\n

The pleasure of eating in Seville <\/em><\/p>\n\n\n\n

A history of the Sevillian cuisine<\/h2>\n\n\n\n

In Spain, each region has its own unique cuisine (the Valencian paella, the Basque pinchos, the Galician seafood, the Castilian meat\u2026) which give a variety and richness to Spanish cooking.<\/p>\n\n\n\n

Like many things in Seville, the cuisine is the result of tradition and the mix of cultures. It has a special relationship with Andalusi cooking, with products that came from America, similarly with the Andalusian Coast for its historic status as an inland port.<\/p>\n\n\n\n

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The olive oil and olives are present in all Andalusia because of its great extensive olive groves, in addition to the wine that dates back to the Roman times of Aljarafe. Apart from this, rice and oranges were introduced by the Muslims and both were exported to Europe. From them we also inherited the typical sweets made with honey.\u00a0The natural environment of the mountains to the north of Seville, has allowed the raising of Iberian pork, and the consumption of Iberian products can\u2019t be missed off the menu of any bar of the city.\u00a0Finally we shouldn\u2019t forget the Mantecados, <\/em>butter buns or sweets from Estepa that date from the 16th<\/sup> century (and that are the Christmas sweets par excellence), nor the handmade \u2018convent sweets\u2019.<\/p>\n\n\n\n

Tapas, portions and half portions<\/h2>\n\n\n\n

Eating is the moment to relax and enjoy in company, and the utmost expression of this is the \u2018tapa<\/em>.\u2019 After 12:00 you can now say that it\u2019s the time for beer accompanied by a good tapa.\u00a0In this case, the Sevillians eat it as an aperitif, in a terrace in the sun, standing or sitting, or at the bar of a bar. Owing to the good climate, appreciating the food and drink in the street, at small tables of the establishment, enjoying the atmosphere around, is rooted into the culture. That is, always accompanied by family or friends. Therefore, the Tapa <\/em>is a social concept.\u00a0<\/p>\n\n\n\n